A bright and zesty corn salad bursting with fresh summer flavors—crisp kernels, tangy vinegar, aromatic basil, and vibrant cherry tomatoes—perfect for barbecues, potlucks, or a refreshing weeknight side.

Why You’ll Love This Recipe

Quick and easy to prepare with minimal ingredients
Fresh, crisp, and full of vibrant summer flavors
Perfect for barbecues, picnics, or as a light side dish
Easily adaptable with various mix-ins and dressings
Can be made ahead and stored for later

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Corn on the cob (4 ears)
½ small red onion, diced
2 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
½ teaspoon salt (adjust to taste)
¼ teaspoon freshly ground black pepper
¼ cup fresh basil, julienned
Optional: 10–12 cherry tomatoes, quartered

directions

Bring a large pot of water to a boil. Add the corn and cook for 3–5 minutes until tender. Remove and place in a bowl of ice water to stop the cooking.
Once cool, cut the kernels off the cob using a sharp knife and transfer to a large mixing bowl.
Add the diced red onion, olive oil, apple cider vinegar, salt, and pepper to the corn. Toss well to combine.
Cover the salad and refrigerate for at least 1 hour to allow the flavors to develop.
Just before serving, stir in the fresh basil and garnish with cherry tomatoes if using.
Serve chilled or at room temperature.

Servings and timing

Yield: 6 servings
Prep time: 10 minutes
Cook time: 5 minutes
Chill time: 1 hour
Total time: 1 hour 15 minutes

Variations

Add black beans or chickpeas for added protein
Use grilled corn instead of boiled for a smoky flavor
Swap basil for cilantro or parsley based on preference
Include diced bell peppers, cucumbers, or crumbled feta
Add a squeeze of lime juice for extra brightness

storage/reheating

Store in an airtight container in the refrigerator for up to 3 days
Best served cold or at room temperature
Do not freeze, as the texture of the corn and herbs will deteriorate

FAQs

What type of corn should I use?

Fresh corn on the cob is best for flavor and texture, but frozen corn can be used in a pinch.

Can I prepare this salad in advance?

Yes, you can make it a day ahead. Just add the basil and tomatoes right before serving for maximum freshness.

How do I remove corn from the cob cleanly?

Place the corn cob upright in a bowl or on a cutting board and carefully cut downward with a sharp knife to collect the kernels.

Can I use canned corn?

While fresh is best, drained canned corn can be used. Rinse it well before adding to the salad.

How can I add protein to this salad?

Mix in black beans, grilled chicken, or shrimp for a more filling dish.

Is this salad vegan and gluten-free?

Yes, it is naturally vegan and gluten-free.

What herbs can I substitute for basil?

Cilantro, parsley, or dill can be used depending on your preference.

Can I serve this salad warm?

It’s typically served chilled or at room temperature, but it can also be served slightly warm if preferred.

How long does the salad keep?

It stays fresh in the refrigerator for up to 3 days. Stir before serving.

What can I serve this salad with?

It pairs well with grilled meats, fish tacos, burgers, or as part of a picnic spread.

Conclusion

This Bright and Zesty Corn Salad is a delightful way to celebrate summer’s best produce. With its crisp texture, vibrant flavors, and easy preparation, it’s an ideal side for gatherings or everyday meals. Refreshing, colorful, and versatile, this salad is sure to become a seasonal favorite.